Cookbook Profile

Chef's Salisbury Steak
with Luv Gravy

Serves 2 to 4


What makes this dish so good is starting with really fresh chopped steak. That, and making your gravy the old-fashioned way instead of using gravy from a jar or can. (Not to say that I've never done it in a pinch, but this home-style gravy is surprisingly easy—and well worth the effort.) When seduction is on the menu, my character of Chef from South Park would serve this dish to win the lady over!


1/2 cup all-purpose flour
1/4 teaspoon dried sage
Sea salt to taste
Ground black pepper to taste
4 (5-ounce) "steaks" of lean ground round
About 1/3 cup safflower or canola oil
1 cup chopped yellow onions
1/2 cup spring water
1/3 cup milk


Place the flour, sage, salt, and pepper in a paper bag and shake to mix. Working with one steak at a time, shake in bag until completely coated with the flour mixture. Shake off the excess flour and reserve for the gravy.

Pour oil into a large skillet to a depth of 1/8 inch and heat over medium-high heat. Add steaks and cook until browned, 3 to 5 minutes on each side. Drain steaks on paper towels and set aside.

Pour off all but 1 tablespoon of the oil from the skillet. Add onions and cook over medium heat until very brown. Spread the flour-coating mixture over the bottom of the pan and stir until browned. Slowly add the spring water, stirring until it begins to boil. Add the milk, stirring constantly, until the mixture steams.

Simmer the steaks in the gravy for about 5 minutes. Cover, turn off the heat, and let steaks stand for a few minutes to allow the meat to absorb the flavors of the gravy.


Buy the Book!


Cooking with Heart and Soul
By Isaac Hayes
G. P. Putnam's Sons, November 2000
Hardcover, $27.95
ISBN: 0-399-14656-3
Recipe reprinted by permission.


Cooking with Heart and Soul



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This page created April 2001